Reference

Food Import & Compliance Guides

Practical references for planning a food supply program: import requirements, supplier qualification, commercial terms and shipment preparation. Each guide identifies its sources and scope.

US import compliance

FDA Prior Notice for food imports
Deadlines, filing windows and why filings fail
FSVP: what you must hold on every foreign supplier
What the file must contain, and where files fail
FDA food facility registration and the biennial renewal
The renewal window, the US agent rule and what a lapse costs
Low-acid and acidified foods: the filings that decide whether a can clears
Classification, FCE and process filing explained
Labeling imported food for the United States
Label elements, dual units, allergens and origin marking
Private-label food for US retailers: from specification to first container
From specification to first container

Supplier qualification

BRCGS, FSSC 22000 and IFS: what a certificate actually tells you
Which schemes are GFSI-recognized, and the scope trap
How to read a food specification sheet
What a technical data sheet must tell you

Customs classification

HS codes for imported food
How goods are classified, and who is responsible for it

Commercial terms

Incoterms for food imports: who carries what
Which rule decides who holds which document

Supply execution

Container loading: what actually fits
Why pack format decides what fits in a container

Origin

Sourcing food from Egypt: what a buyer should verify
What to verify when buying from a new origin

EU import compliance

Labeling imported food for the European Union
Mandatory particulars, allergens, language and the responsible operator
Pesticide residues and contaminants in food imported into the EU
MRLs, contaminant limits and border controls

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